Green Giant tomato sauce??

Father'sDaughter · July 24, 2017

If they are frozen, take them out of the freezer, put them in a colander in the sink and leave them to thaw and drain. This will start you off with a less watery base which will require less cooking down. (Hint -- the skins will literally slide off of tomatoes as they thaw, so no need to blanch and peel before freezing.)

The other option is purée them raw, put the purée in a tall container (I use a round Cambro but a pitcher will work). Then leave the container in the fridge for about 24 hours and the liquid will separate out. You can carefully scoop the thicker purée off the top then cook it, or if you have any plastic tubing (the tubing used in beer/wine making works) the watery liquid can be siphoned out from under the purée. This is a trick I picked up here from Brokenbar (Mary).

July 24, 2017	#15
Father'sDaughter Tomatovillian™ Join Date: Nov 2011 Location: MA/NH Border Posts: 4,919	Green Giant tomato sauce?? If they are frozen, take them out of the freezer, put them in a colander in the sink and leave them to thaw and drain. This will start you off with a less watery base which will require less cooking down. (Hint -- the skins will literally slide off of tomatoes as they thaw, so no need to blanch and peel before freezing.) The other option is purée them raw, put the purée in a tall container (I use a round Cambro but a pitcher will work). Then leave the container in the fridge for about 24 hours and the liquid will separate out. You can carefully scoop the thicker purée off the top then cook it, or if you have any plastic tubing (the tubing used in beer/wine making works) the watery liquid can be siphoned out from under the purée. This is a trick I picked up here from Brokenbar (Mary).